How to make Bistro 90 Pork Belly | Grand Strand Magazine - Myrtle Beach, SC

How to make Bistro 90 Pork Belly | Grand Strand Magazine - Myrtle Beach, SC

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Myrtle Beach SC -

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Ingredients

  • 1/2 cup light brown sugar
  • 1/2 cup blackening seasonings
  • 2 tablespoons allspice
  • 1 teaspoon ground clove
  • 1/2 cup local honey
  • 1/8 cup minced ginger
  • 1/8 cup lemon juice
  • 1/4 cup white wine
  • Pork belly
  • U-10 scallops
  • Salt
  • White pepper
  • Butter
  • Olive oil
  • Black pepper

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